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Chocolate Pound Cake: Mix and Scratch Versions

My mom got this chocolate pound cake recipe from a neighbor in Florida. Since I don’t usually use boxes for things, I came up with my own from-scratch version that’s also pretty easy. I love this cake because it doesn’t require frosting and doesn’t dry out like many cakes do.

Add the dry ingredients and beat on low until just combined. Add and stir until combined:

1 1/2 c. chocolate chips

1 c. pecans or walnuts

Why no eggs? I used to include the 4 eggs, but I had trouble with the cake needing to cook longer, then falling in the middle and looking really ugly. I tried it without the eggs once and liked that version better. The taste is a little different, but that is due to something in the pudding mix that I can’t quite replicate: not a negative thing, though.

Baking for Both Versions

The batter may have a few lumps, but that’s okay. Pour it into the prepared tube pan and bake for 1 hour at 350. The middle might be a tiny bit gooey, but it’s really tasty like that. It’s also a really big cake. If you wanted to put it in cake pans, it would take up 2. This recipe makes 24 cupcakes, and they bake for about 15 minutes.

Serve the chocolate pound cake with ice cream or by itself. It’s great warm or even the next day because it stays moist.